Vegan Potato Salad With Avocado Ranch Dressing Food

VEGAN POTATO SALAD WITH AVOCADO RANCH DRESSING

Steps:

• Boil the potatoes in a large pot of boiling, salted water, until fork tender but still a bit firm, about 12-15 minutes. Drain in a colander and rinse well with cold water. Set aside to cool a few minutes.
• Blend the avocado, mayo, lemon juice, apple cider vinegar, water, onion powder, garlic powder, salt and plenty of pepper in a wide mouthed jar with an immersion blender.
• Taste it - it should taste a bit saltier and tangier than you think it should as the potato soaks up the flavour. If not, add a pinch more salt.
• In a large salad bowl, combine the potatoes, almonds, green onions, chives, capers and dill and toss with half the avocado ranch dressing to start, adding more if desired. I like my potato salad saucy, so I use it all!

POTATO SALAD WITH AVOCADO AND DILL

Steps:

• Wash the potatoes and cut out any bad spots or eyes. Steam gently for about 10 minutes, until just fork tender through the center. Immediately run under cold water to prevent further cooking.
• For best results, refrigerate the cooked potatoes for about an hour. (This ensures they don't fall apart when slicing.)
• Quarter the potatoes and peel if desired. Place in a large bowl.
• Peel and mash the avocado in a small bowl. Add the lemon juice, mustard, paprika, Herbamare or salt, and maple syrup (if using), and stir into the avocado to create a dressing. Season with pepper to taste.
• Add the dill, green onion, celery, onion, and avocado dressing to the potatoes. Toss gently until everything is coated. Taste test and adjust seasonings if desired.
• Serve the same day, or refrigerate and serve the next day, (as the avocado darkens and breaks down quickly).

VEGAN AVOCADO RANCH DRESSING

Steps:

• In a food processor, combine the avocado, dill, pickle brine and garlic with 1/3 cup water. Season with salt and pepper, and process until smooth.
• Stir in the chopped pickles. Taste and adjust balance and consistency with more brine, water, salt, black pepper and dill.

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING

Steps:

• Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
• Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
• After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
• Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
• To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.